French Toast Rolls

20 Mar

Soccer has started. This means that I will be making breakfast for dinner many, many, many times during the next couple of months. Here is an awesome variation of french toast! My kids, of course, still had to add syrup, but the filling was good enough for me. Get creative with what you stuff with. 🙂 I used different combos: raspberries and cream cheese, Nutella and raspberries, and Nutella and cream cheese. My favorite was the Nutella and cream cheese!

photo 2

Ingredients

 

  • 8 slices white sandwich bread
  • softened cream cheese, diced raspberries, Nutella (or whatever fits your fancy! – bananas, strawberries, peaches…)
  • 2 eggs
  • 3 tablespoons milk
  • 1/3 cup granulated sugar
  • 1 heaping teaspoon ground cinnamon
  • butter, for greasing the pan

 

  1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
  2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate shallow bowl mix the sugar with the cinnamon.
  5. Heat a skillet set over medium heat and melt a tablespoon of butter.
  6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
  7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar.

 

photo 3

Original recipe: http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html

 

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